recipes

Meal Ideas 22 September 2022

Make the Holidays Magical with Hearty Meals

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

  • 1 Omaha Steaks Chateaubriand (2-4 pounds)
  • kosher salt
  • ground black pepper
  • 1/4 cup grapeseed oil

Red Wine Gravy:

  • Reserved chateaubriand juices
  • 1 medium shallot, small diced
  • 2 garlic cloves, minced
  • 1 1/2 cups red wine
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups water
  • 2 beef bouillon cubes
  • 1 tablespoon stone ground mustard
  • kosher salt, to taste
  • ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

  • 1/4 cup olive oil
  • 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 lemon, juice only
  • 2 tablespoons unsalted butter
  1. To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
  2. Preheat oven to 250 F.
  3. In large cast-iron pan, bring grapeseed oil to high heat.
  4. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
  5. Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
  6. Rest chateaubriand 15-20 minutes. Slice to desired thickness.
  7. To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
  8. Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
  9. Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
  10. Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
  11. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
  12. Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
  13. To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
  14. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
  15. Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
  16. Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
  17. Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

  • 2 cups jasmine rice
  • water
  • 1/2 cup vegetable oil
  • 1 pound Omaha Steaks Ultra-Premium Ground Beef
  • 1 tablespoon kosher salt, plus additional, to taste, divided
  • 1 teaspoon black pepper, plus additional, to taste, divided
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, small diced
  • 2 green onions, minced
  • 1 cup small diced yellow onion
  • 1/2 cup tomato-based sofrito
  • 3 1/2 cups chicken broth

Crab Stuffing:

  • 3/4 cup mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, juice only
  • 20 butter crackers, finely crushed
  • 1 pound jumbo lump crab meat

Crab Stuffed Lobster:

  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise
  1. To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
  2. In large saucepot, bring vegetable oil to medium-high heat.
  3. Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
  4. Using slotted spoon, remove browned beef and set aside.
  5. Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
  6. Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
  7. To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
  8. Gently fold in crushed butter crackers and crab meat. Set aside.
  9. To make crab stuffed lobster: Preheat oven to 425 F.
  10. Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
  11. Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

  • 15 ounces crema or sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons horseradish
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt, plus additional, to taste, divided
  • 1/2 teaspoon white pepper, plus additional, to taste, divided
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Pepper Rub:

  • 3 tablespoons kosher salt
  • 1 tablespoon ground peppercorn medley
  • 2 teaspoons ground guajillo chili
  • 1 teaspoon dried thyme leaves

Prime Rib:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
  • pepper rub
  • 1/4 cup grapeseed oil

Crushed Potatoes:

  • 1 pound baby red skin potatoes
  • cold water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons finely minced Italian parsley
  • ground black pepper
  1. To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
  2. To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
  3. To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, bring grapeseed oil to medium-high heat.
  6. Sear prime rib on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
  8. Rest prime rib 15-20 minutes. Slice to desired thickness.
  9. To make crushed potatoes: Preheat oven to 425 F.
  10. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
  11. Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
  12. In medium bowl, whisk olive oil, garlic and parsley.
  13. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
  14. Serve prime rib with crushed potatoes and creamy horseradish sauce.

 Source: Omaha Steaks

 
Videos 18 April 2022

Sloppy Joe Mini Tacos

(Family Features) Liven up your mealtime routine with the fresh global flavors of an at-home fiesta for a memorable way to rethink your menu. With nearly countless ways to spice up the kitchen using inspiration from around the world, it’s easy to find something new and exciting.

For example, these Sloppy Joe Mini Tacos from “The New York Times” bestselling cookbook author Stephanie Banyas offer a true flavor fusion. The lively blend of ground turkey or pork chorizo, cheeses, spices and veggies pop when combined with the high-quality ingredients of Fresh Cravings Salsa.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

“This is the ultimate mashup of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes some serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro and Anaheim and Serrano chili peppers.”

Visit freshcravings.com for more ways to spice up your at-home fiesta.

Watch video to see how to make this recipe!

Sloppy Joe Mini Tacos

Recipe courtesy of Stephanie Banyas
Yield: 12-15 tacos

  • 1          container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
  • 3          tablespoons ketchup
  • 2          tablespoons yellow, brown or Dijon mustard
  • 2          teaspoons Worcestershire sauce
  • 2          heaping tablespoons light brown sugar
  • 2          tablespoons vegetable oil
  • 8          ounces ground turkey or pork chorizo
  • 8          ounces 90% lean ground chuck or turkey
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4       cup water
  • 15        tortillas
  • 1/4       cup finely chopped fresh cilantro leaves
  • 1          cup crumbled cotija cheese
  • 1          cup shredded Mexican blend cheese (optional)
  • 1/2       red onion, thinly sliced, soaked in ice water 30 minutes and drained

Avocado Mash:

  • 1          ripe Haas avocado, halved, pitted and removed from skin
  • 2          tablespoons finely diced red onion
  • 1/2       lime, juice only
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to 300 F.
  2. In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish.
  3. In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined.
  4. In large saute pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes.
  5. Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning.
  6. Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve.
  7. To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine.
  8. Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion.

Source: Fresh Cravings

Meal Ideas 05 April 2022

A Fiesta Fusion of Worldwide Flavors

Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.

This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.

“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons

Recipe courtesy of Stephanie Banyas
Servings: 2

  • 1/4 cup finely diced seeded English cucumbers
  • 1/4 cup finely diced seeded Roma tomato
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 lime, juice only, divided
  • salt, to taste
  • pepper, to taste
  • 2 cups canned low-sodium vegetable stock, divided
  • 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
  • 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus
  • tri-color fried tortilla strips
  1. In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
  2. In blender or food processor, process 1 cup stock and salsa until smooth.
  3. Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
  4. Divide soup between two bowls and top with relish and tortilla strips.

Spicy Shrimp Remoulade in Lettuce Leaves

Recipe courtesy of Stephanie Banyas
Yield: 8 leaves

Shrimp:

  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
  • 9 cups water, divided
  • ice water
  • 1 lime, sliced
  • 12 sprigs cilantro
  • 1 teaspoon kosher salt
  • 1 pound fresh shrimp (31-35), peeled and deveined

Remoulade Sauce:

  • 3/4 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon chile powder or smoked paprika
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup green onion, thinly sliced, plus additional for garnish
  • 8 butter or Boston lettuce leaves
  • cilantro leaves, for garnish
  • lime wedges, for garnish
  • chopped black olives, for garnish (optional)
  • chopped hard-cooked eggs, for garnish (optional)
  1. To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
  2. Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
  3. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
  4. To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
  5. Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
  6. Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.

Mexican Style Paella with Chicken and Sausage

Recipe courtesy of Stephanie Banyas
Servings: 4-6

  • 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
  • 12 ounces chicken tenders, patted dry
  • 1 teaspoon kosher salt, plus additional, to taste, divided
  • freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 12 ounces fully cooked chicken sausage or pork sausage links
  • 3 cups low-sodium canned chicken stock, water or combination
  • 2 cups long-grain rice
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro or parsley
  • lime wedges
  1. Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
  2. Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
  3. In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
  4. Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
  5. Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
  6. Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.

Source: Fresh Cravings

Meal Ideas 22 June 2021

Sweet, Simple Solutions for Family Meals

(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

  • 2          eggs
  • water
  • 4          slices sourdough bread
  • 1          ripe avocado, sliced
  • 1          Envy apple
  • 1          teaspoon lime juice
  • 1/4       cup shaved Parmesan cheese
  • 2          teaspoons chia seeds
  • 1          tablespoon minced chives
  • edible flowers, for garnish
  1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
  2. Peel eggs, halve lengthwise and set aside.
  3. Toast sourdough bread then mash avocado across bread with fork.
  4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
  5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

  • 2          Envy apples
  • 4          portobello mushrooms
  • 1/2       cup olive oil, divided
  • 2          tablespoons lemon juice
  • 4          garlic cloves, minced
  • 2          teaspoons oregano
  • 2          teaspoons salt
  • 1          cup herbed goat cheese
  • 4          brioche buns
  • 4          large butter lettuce leaves
  • 4          tablespoons mayonnaise
  1. Heat grill to high heat.
  2. Slice apple horizontally into thick round wedges and remove seeds using fork.
  3. Remove portobello stems.
  4. In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
  5. Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
  6. Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
  7. Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.

Crisp Apple Tacos

  • 1/2       pound pork tenderloin
  • 3          tablespoons olive oil
  • 1          teaspoon salt, plus additional, to taste, divided
  • 1          teaspoon pepper, plus additional, to taste, divided
  • 2          Envy apples, divided
  • 3          sprigs rosemary
  • 1/2       cup shredded carrots
  • 1/2       cup shredded red cabbage
  • 1          cup shredded green cabbage
  • 4          tablespoons honey
  • 1          cup mayonnaise
  • 1          tablespoon mustard
  • 1          tablespoon white vinegar
  • 12        soft taco shells
  • 2          tablespoons sour cream
  • 1          lime, cut into wedges
  1. Cut pork crosswise into 1-inch medallions.
  2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
  3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
  4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
  5. Let pork rest 3 minutes then slice into strips.
  6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
  7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
  8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
  9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
  10. Cut remaining apple half into thin wedges.
  11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

Breakfast & Brunch 31 March 2020

A Menu Fit for Family Mornings

(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

  • 8          boneless, skinless chicken thighs
  • 2          cups buttermilk
  • 2          tablespoons kosher salt, divided
  • 3/4       teaspoon ground black pepper, divided
  • 1/4       teaspoon rosemary, chopped
  • 2          tablespoons orange blossom honey
  • 2          cups all-purpose flour
  • 2          teaspoons cayenne pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons paprika
  • 1/2       teaspoon ancho chile powder
  • vegetable oil, as needed

Waffles:

  • 1 1/2    cups all-purpose flour
  • 2          teaspoons orange blossom honey
  • 1          teaspoon orange zest
  • 1          teaspoon kosher salt
  • 1          teaspoon baking powder
  • 1 1/4    cups whole milk
  • 2          large eggs
  • 1/4       cup fresh chives, chopped
  • 3/4       cup sharp cheddar cheese, shredded
  • honey
  1. To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
  2. In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
  3. In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
  4. Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
  5. In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
  6. Drain on paper towels.
  7. To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
  8. Use waffle maker to cook four waffles in batches.
  9. Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

  • 1          pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
  • water
  • 1/2       small onion, coarsely chopped (about 1/2 cup)
  • nonstick cooking spray
  • 1/2       teaspoon salt, divided
  • 1/4       teaspoon pepper
  • 1          cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
  • 1          cup (4 ounces) shredded Swiss or cheddar cheese
  • 4          eggs
  • 1 1/2    cups skim milk
  • 1          tablespoon mustard
  1. Heat oven to 350° F.
  2. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
  3. Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
  4. In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

  • Nonstick cooking spray
  • 2          cups all-purpose flour, spooned and leveled
  • 1          teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1          teaspoon kosher salt
  • 10        tablespoons unsalted butter, at room temperature
  • 1 3/4    cups packed C&H Golden Brown Sugar
  • 1/4       cup C&H Granulated Sugar
  • 2          large eggs, at room temperature
  • 1 1/2    teaspoons vanilla
  • 1          cup full-fat Greek yogurt
  • C&H Confectioners’ Sugar, for dusting
  1. Heat oven to 350° F.
  2. Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
  3. In medium bowl, whisk flour, baking powder, baking soda and salt.
  4. In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
  5. With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
  6. Pour batter into prepared bundt pan and use offset spatula to level batter.
  7. Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
  8. Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
  9. Cool completely before dusting with confectioners’ sugar.

 

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

Source:  Domino Golden Sugar
United Dairy Industry of Michigan

Videos 21 August 2019

Cheeseburger Turnovers

Dinner ideas for busy school nights can be such a chore. Don’t fret, this recipe for Cheeseburger Turnovers is easy enough the kids can help, too.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Cheeseburger Turnovers

  • 1          pound ground beef
  • 1/2       cup onion, chopped
  • 2          tablespoons ketchup
  • 1          tablespoon mustard
  • 1          can flaky biscuits
  • 1          cup shredded cheese
  • dill pickle slices, halved
  • 1          egg, beaten
  1. Heat oven to 375° F.
  2. In large skillet, cook ground beef and onion until beef is thoroughly cooked and onions are tender. Drain. Stir in ketchup and mustard.
  3. Separate biscuit dough. On ungreased baking sheet, flatten biscuit dough to form 6-inch rounds. Spoon beef mixture onto one side of flattened dough. Sprinkle with cheese. Top with dill pickle half. Fold dough over filling. With fork tines, press dough edges to seal. Cut two slits in top of dough to release steam.
  4. Brush each turnover with egg wash.
  5. Bake 18-22 minutes, or until deep golden brown.
Meal Ideas 21 March 2019

Perk Up Your Picnic

(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.

By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.

For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.

Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.

Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.

For more ideas on how to spice up your picnic, visit www.greypoupon.com.

Picnic Food Safety

  • Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
  • Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
  • Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.

Cheddar, Bacon & Pear Sandwich

Makes 1 serving

  • 2 slices fully cooked bacon
  • 2 slices French bread
  • 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
  • 1 slice (1 ounce) sharp cheddar cheese
  • 1/4 of a medium pear, thinly sliced
  1. Heat bacon as directed on package.
  2. Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
  3. Cover with remaining bread slice.

Grilled Herbed Chicken

Makes 6 servings

  • 2 tablespoons Grey Poupon Dijon Mustard
  • 2 tablespoons water
  • 1 envelope Good Seasons Italian Dressing Mix
  • 6 boneless skinless chicken breast halves (2 pounds)
  1. Heat grill to medium heat.
  2. Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
  3. Grill chicken 6 to 8 minutes on each side or until done (165°F).

Butter Bean Salad

Makes 8 servings

  • 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 can (15 ounces) butter beans, drained
  • 1 red pepper, chopped
  • 1/2 cup chopped red onions
  • 1/3 cup chopped sun-dried tomatoes
  • 1 6-ounce package boiled ham, chopped
  • 2 tablespoons chopped cilantro
  1. Mix mustard, oil and lemon juice until well blended; set aside.
  2. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
  3. Refrigerate at least 1 hour before serving.

Spiced Lemonade

Makes 1 serving

Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.

  • 1 teaspoon Grey Poupon Dijon
  • 1/2 cup lemonade
  • 1/2 cup spiced gin
  • 1 slice each: lemon, lime and orange
  • 1 slice cucumber
  • 1 sprig fresh mint
  1. Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
  2. Add fruit and cucumber slices.
  3. Top with mint.

Source: Grey Poupon

Holiday 30 October 2018

Take Holiday Hosting to the Next Level

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.
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Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

  • 3          tablespoons Filippo Berio Olive Oil
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          tablespoon chopped fresh rosemary
  • 4          teaspoons grainy mustard
  • 1          bone-in leg of lamb (about 6 pounds)
  • 2          cloves garlic, thinly sliced
  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 3          onions, quartered
  • 1          cup water

Gravy:

  • 3          tablespoons all-purpose flour
  • 1/2       cup dry red wine
  • 4          cups chicken stock
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          sprig fresh rosemary
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
  2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
  3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
  4. Transfer lamb to carving board and tent with foil.
  5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

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Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

  • 1 1/2    cups graham cracker crumbs
  • 1/3       cup Filippo Berio Extra Light Olive Oil
  • 1/4       cup packed brown sugar

Filling:

  • 3/4       cup chopped bittersweet chocolate
  • 1          tablespoon Filippo Berio Classic Balsamic Glaze
  • 3          packages (8 ounces each) brick-style cream cheese, room temperature
  • 1          cup granulated sugar
  • 3          eggs
  • 1          cup sour cream
  • 1          teaspoon vanilla

Cherry Topping:

  • 3          cups frozen cherries
  • 3/4       cup packed brown sugar
  • 1          tablespoon Filippo Berio Olive Oil
  • 1/2       cup water, plus 2 tablespoons, divided
  • 2          tablespoons cornstarch
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  1. To make Crust: Heat oven to 350° F.
  2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
  3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
  6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
  7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
  8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

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Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

  • 1 1/2    pounds roasted beets
  • 2          cups microgreens
  • 4          ounces goat cheese, crumbled
  • 1/4       cup chopped toasted hazelnuts
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  • 1/4       teaspoon flaked sea salt
  • 1/4       teaspoon cracked pepper
  1. Heat oven to 400° F.
  2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

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Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
  • 4          slices rustic Italian bread, about 3/4-inch thick
  • 1          large clove garlic, halved
  • 2          small ripe avocados, peeled and pitted
  • 1          tablespoon lemon juice
  • 1/4       cup torn fresh basil, divided
  • 1/2       teaspoon salt, divided
  • 1/2       teaspoon pepper, divided
  • 1          large ripe tomato, sliced
  • 8          ounces fresh mozzarella cheese, sliced
  • 1/4       teaspoon hot pepper flakes
  • 1/4       cup Filippo Berio Classic Balsamic Glaze
  1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
  2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
  3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

Meal Ideas 16 March 2018

An Affordable, Effortless Easter

(Family Features) Easter is all about festive family gatherings and good food. Whether you’re celebrating with your closest or hosting a larger crowd in your home, try these simple tips to keep everyone happy and full without blowing your budget.

Plan ahead: Don’t let the pressure of hosting the holidays stress you. A well-constructed game plan can help you stay on track with your spending goals. Before heading to the grocery store, take inventory of what you already have and create a list of the items you need. These simple steps can save you time and money in the long run.    

Find affordable ingredients and supplies: Grocery shopping can be a daunting task, especially with seemingly endless options. Shopping at a grocery store like ALDI helps you find everything you need in one quick and easy shopping trip, including high-quality, fresh, affordable foods for your Easter spread. While there, you can also pick up other Easter essentials like baskets, toys, bakeware, decor and more.  

Keep leftovers in mind: Food (and money) can go to waste when leftovers go uneaten. Instead of tossing out your forgotten leftovers, incorporate them into a whole new dish. Try these Holiday Ham Sliders using leftovers from main dishes such as Slow-Cooked Maple Ham.

Find more tips and recipes for an appetizing Easter at ALDI.us.
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Slow-Cooked Maple Ham

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen   
Prep time: 5 minutes
Cook time: 5 hours, 15 minutes
Servings: 10

  • 20        ounces Sweet Harvest Pineapple Chunks
  • 8          pounds Appleton Farms Smoked Ham Butt
  • 1          cup Specially Selected 100% Pure Maple Syrup
  • 1          cup Baker’s Corner Brown Sugar
  • 1/2       teaspoon Stonemill Cinnamon
  • 1          tablespoon Burman’s Dijon Mustard
  • 1          teaspoon Stonemill Ground Black Pepper
  1. Pour pineapple into large slow cooker. Place ham on top of pineapple, flat-side down.
  2. In small bowl, combine syrup, brown sugar, cinnamon, Dijon mustard and pepper. Pour over ham.
  3. Set slow cooker to low. Cook 4-5 hours.
  4. Remove ham; keep warm. Skim fat off top of remaining liquid in slow cooker.
  5. Pour liquid into small saucepan and bring to boil. Reduce heat to simmer; cook until reduced to desired consistency.
  6. Serve sauce on side or heat oven to broil and glaze ham. Broil 3-4 minutes for caramelized crust.

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Holiday Ham Sliders

Recipe courtesy of Chef Linsey, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6

  • Carlini Canola Cooking Spray
  • 3          ounces Happy Farms Preferred Cranberry White Cheddar, shredded
  • 3          ounces Happy Farms Preferred Plain Havarti Cheese, shredded
  • 12        ounces L'oven Fresh Hawaiian Sweet Rolls
  • 2          tablespoons Burman's Spicy Mustard
  • 1/4       cup sliced red onion
  • 12        ounces Appleton Farms Spiral Sliced Half Ham
  • 1/4       cup sliced green apple
  • 4          tablespoons Countryside Creamery butter, melted
  • 1/2       teaspoon Stonemill Garlic Powder
  • 1/4       teaspoon ground Stonemill Sea Salt
  • 1/2       teaspoon Stonemill Parsley Flakes
  1. Heat oven to 350 F.
  2. Line 9-by-13-inch baking pan with aluminum foil and coat with cooking spray.
  3. In small bowl, combine cranberry white cheddar and havarti cheeses. Reserve.
  4. Remove entire package of rolls and, keeping rolls connected, slice in half horizontally.
  5. Place bottom half of rolls in baking pan. Spread with spicy mustard.
  6. Top with red onion, ham, apple, cheese mixture and bun tops.
  7. In small bowl, combine butter, garlic powder, salt and parsley flakes. Pour over sandwiches.
  8. Cover with foil and bake 15 minutes.
  9. Remove foil. Bake 10 minutes more.
  10. Remove from pan and separate sandwiches; serve immediately.

Source: ALDI

Meal Ideas 06 April 2017

Tempting Flavor Pairings Make Main Dishes Shine

(Family Features) Good things come in pairs, and flavor is no exception. Professional chefs know the secret to combining sweet, hot, tangy, salty, bitter and sour for crave-worthy dishes, and now everyday cooks are discovering this concept as well. The right combinations can turn basic main dish meals into tasty adventures. With a greater variety of ingredients and influences at our fingertips — in restaurants, grocery stores and on TV cooking shows — experimenting with flavor pairings has never been easier or more exciting.

The palate-pleasing combination of salty and sweet goes upscale with crystallized ginger and salted pistachio. While it is an ideal pairing for desserts, the dynamic duo is equally delicious in main dish recipes, such as Ginger-Pistachio Crusted Chicken With Tangerine Sauce.

Watch out when wasabi and maple — the ultimate in sweet heat — team up. Accented by ginger and garlic, Maple Wasabi Glazed Salmon features an exciting twist on teriyaki. This combination is also great for enhancing the flavor of stir-fries, ribs and chicken.

Though their appearance is tiny, when mustard and fennel seeds join forces, the result is a mighty punch of flavor and texture. For a light, delicious main dish salad, try Fennel and Mustard Seed Crusted Shrimp With Apricot Dressing. Toasting the seeds adds depth to their flavor.

For additional recipes, visit www.mccormick.com.

Toasting spices is fast and easy:

  1. Place dry skillet over medium heat.
  2. Once pan is hot, pour in desired amount of seeds.
  3. Using a spatula, stir seeds in pan until they become fragrant, approximately 1 to 2 minutes.

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Fennel and Mustard Crusted Shrimp With Apricot Dressing

Prep Time:15 minutes
Cook Time: 5 minutes
Makes: 4 servings

  • 1 tablespoon McCormick Gourmet Collection Mustard Seed
  • 1 teaspoon McCormick Gourmet Collection Fennel Seed
  • 1 teaspoon hot water
  • 1/8 teaspoon McCormick Gourmet Collection Ground Turmeric
  • 1 pound extra large shrimp (16 to 20 count), peeled and deveined
  • 1/4 cup apricot preserves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon coarse sea salt
  • 2 tablespoons oil
  • 4 cups field greens
  1. Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water and turmeric. Let stand 5 minutes. Coat shrimp evenly with seed mixture.
  2. Mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside.
  3. Heat oil in large skillet on medium heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink, turning once. Divide greens among 4 serving plates. Top with shrimp. Serve with apricot dressing.

 

Maple Wasabi Glazed Salmon

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 8 servings

  • 2 teaspoons McCormick Gourmet Collection Wasabi Powder
  • 1 teaspoon water
  • 1/3 cup maple syrup
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons soy sauce
  • 1 teaspoon McCormick Gourmet Collection Garlic Powder
  • 1 teaspoon McCormick Gourmet Collection Ground Ginger
  • 2 pounds salmon fillets
  1. Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed. Place salmon in 13- by 9-inch baking dish. Spoon wasabi mixture evenly over salmon.
  2. Bake in preheated 375°F oven 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture.

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Ginger-Pistachio Crusted Chicken With Tangerine Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 servings

  • 3/4 cup shelled salted pistachio nuts
  • 1/4 cup McCormick Gourmet Collection Crystallized Ginger
  • 1/3 cup tangerine or orange juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 4 boneless skinless chicken breast halves
  • 1 egg white, lightly beaten
  1. Place pistachios and crystallized ginger in food processor; process until mixture is chopped. Stir tangerine juice, honey and soy sauce in small bowl with wire whisk until smooth. Set aside.
  2. Place chicken in foil-lined shallow baking pan; brush chicken with egg white. Coat evenly with ginger-pistachio mixture.
  3. Bake in preheated 350°F oven 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce.

Source: McCormick

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